Recipe: Parchment Packet Shrimp Scampi With Zoodles

INGREDIENTS

• 1-pound large shrimp, peeled and de-veined
• ½ pound asparagus, halved
• ½ pint cherry tomatoes, halved
• 1 tablespoons olive oil
• ¼ cup white wine or broth
• 2 teaspoons lemon juice
• ¾ teaspoon sea salt
• ½ teaspoon honey
• ¼ teaspoon crushed red pepper
• ½ teaspoon garlic powder
• 1 lemon, thinly sliced
• 4 cloves garlic, thinly sliced
• Freshly ground pepper
• 4 medium zucchini, spiralized
• 2 teaspoons olive oil
• ¼ cup chopped parsley

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Cut parchment paper into four ovals 15”x10” and fold in half crosswise like a book
3. In a large mixing bowl, toss the shrimp, asparagus, tomatoes, olive oil, broth, lemon juice, salt, honey, crushed red pepper, and garlic powder until combined.
4. On a rimmed baking sheet, open each parchment and lay 2 lemon slices on one half of each parchment.
5. Evenly divide the shrimp mixture on top of the lemon slices and liberally season with freshly ground black pepper and divide garlic slices on top.
6. Fold the parchment over the top of each and beginning at one corner, tightly roll the parchment paper to create a seal and bake in the oven for about 18 minutes.
7. Meanwhile, gently saute the spiralized zoodles in olive oil over medium-low heat until crisp tender – season with salt and pepper.
8. Open packets and serve with zoodles and fresh parsley.

SERVES: 4